Thursday, January 24, 2013

French Toast with Candied Bacon, Fresh Fruit, and Maple Syrup

4 thick slices of multigrain artisan bread
2 large room temperature eggs
1 cup Greek yogurt
4 strips smoked bacon, cut into small bits
Pure Maple Syrup
2 ripe bananas, remove skin, cut diagonally
4 large strawberries, slice
Sea salt and black pepper to taste
Powdered sugar (optional)

Heat a large flat skillet on medium to high heat. When hot, add chopped bacon with a tablespoon of pure maple syrup. Saute until the bacon is caramelized and crispy (about 3 to 4 minutes). Remove from the skillet. Set aside. Add a knob of pure salted butter to the hot skillet. Whisk eggs and yogurt in a large bowl and dip bread making sure to get a thick coating. Put in the hot skillet immediately. Cook for one minute on the first side, flip over for another minute on the second side or until crispy and golden brown. Season with sea salt and black pepper.

Cut a piece of french toast diagonally and arrange on a serving plate (refer to picture). Add banana slices, followed by strawberry slices and bacon bits. Drizzle pure maple syrup over the top. Serve warm with powdered sugar sprinkled on top (optional).

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